I love the orange chicken from my local Chinese restaurant, but I think this tangy homemade version is pretty close to the original…and it’s so easy.
TAKES: 30 MIN.
MAKES: 4 SERVINGS
- 16 oz. frozen popcorn chicken (about 4 cups)
- 1 Tbsp. canola oil
- 2 medium carrots, thinly sliced
- 1 garlic clove, minced
- 1 ½ tsp. grated orange zest
- 1 cup orange juice
- ⅓ cup hoisin sauce
- 3 Tbsp. sugar
- ¼ tsp. salt
- ¼ tsp. pepper
- Dash cayenne pepper
- Hot cooked rice
1. Air-fry popcorn chicken according to package directions.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly.
3. Add chicken to skillet; toss to coat. Serve with rice.
1 cup: 447 cal., 20g fat (3g sat. fat), 35mg chol., 1287mg sod., 55g carb. (25g sugars, 3g fiber), 14g pro.
WHY YOU’LL LOVE IT…
“So yummy! I added broccoli, chunks of onion and red bell pepper. Loved everything about this.”
